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Food Processing: Principles and Applications Ramaswamy, Hosahalli S. (McGill University, Ste-Anne-de-Bellevue, Quebec, Canada) 1.º edición
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Food Processing: Principles and Applications
Ramaswamy, Hosahalli S. (McGill University, Ste-Anne-de-Bellevue, Quebec, Canada)
Covers the physical, chemical and microbiological basis of the different methods of food preservation with reference to the application of three of the widely used commercial processes: thermal processing, freezing, and dehydration. This book also provides an overview of technological advances in other methods of preservation.
440 pages, 237 black & white illustrations, 61 black & white tables, 60 black & white halftones
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 23 de agosto de 2005 |
| ISBN13 | 9781587160080 |
| Editores | Taylor & Francis Inc |
| Páginas | 438 |
| Dimensiones | 157 × 239 × 30 mm · 790 g |
| Lengua | Inglés |
